In 12-inch skillet, heat turnips with salt and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer 7 to 10 minutes, just until turnips are tender when pierced with knife. Drain. Wipe skillet dry.

In same skillet, melt margarine or butter over high heat. Add sugar and cook, stirring occasionally, until amber in color, about 2 minutes. Add turnips and cook, stirring frequently, 5 minutes or until well coated.

Tips & Techniques

Turnips can be precooked, as in step 1, early in the day. When ready to candy, pat turnips dry and proceed with step 2.

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